Pressure Cooker Baby Back Ribs
Fall off the bone, packed with flavor, tender, juicy and oh so perfect! Pressure cooker baby back ribs are all of those things PLUS they are FAST!
Servings: 2 servings
sheet pan or platter
grill or broiler
- 1 rack baby back ribs
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1 tsp dried thyme
- 1 Cup Apple Juice substitute: chicken broth, beef broth or water with stock concentrate.
- 3/4 Cup BBQ sauce
Remove the silver skin membrane from the back of the ribs and cut the ribs into sections of 2-3 ribs per piece.
Place the ribs into the pressure cooker and sprinkle with the herbs and spices. Add the apple sauce or the substituting liquid to the pressure cooker. Apply the lid to the cooker and then bring the cooker up to temperature and cook on high for 20-30 minutes (If this is your first time cooking, set for 25 minutes).
After 25 minutes, allow pressure cooker to come back to room pressure naturally by doing a natural release.
While the pressure is releasing, line a sheet pan or platter with aluminum foil. Turn the broiler on high or turn your grill on high (which ever one you will use to char and set the BBQ sauce).
Once released, very gently (extremely gently) remove the ribs to the platter/sheet pan using tongs and place them meat side down. Be gentle lest the meat fall completely from the bones.
Generously paint the ribs with a thick and sweet BBQ sauce on the piece facing up as well as the sides. Gently turn the ribs over using your tongs and repeat on the other side.
If using the broiler, place the sheet pan into the oven with the meat side up facing the broiler. Broil for 2 minutes on the meat side and then flip the ribs over to broil for 1 minute on the back. If using the grill, set the ribs on the grill very gently with the meat side facing down onto the grill grates. This will make for nice grill marks on the meat side of the ribs. Allow to char on that side for 2 minutes and then turn over to char on the other side for 1 minute. Remove from the heat and serve hot with extra BBQ sauce on the side.
PRO TIP: Sweeter BBQ sauces like Sweet Baby Rays sauce generally works best for charing under the broiler or on the grill. The sugar in the sauce is what "burns" and makes the char marks and flavor. For the best flavor, I recommend using a sweeter and very thick sauce.
- Choose ribs with some fat and then you can be in charge of trimming off the part you don't want. Some fat on the ribs gives more flavor as they cook.
- Remove the silver skin membrane before cooking.
- You may have to cut the ribs into smaller pieces before putting in the pressure cooker. I usually cut 2-3 ribs together.
- When cutting ribs, remember that they are at an angle and you can't slice a straight cut or you'll run into bone.
- The reason for adding the apple juice or stock and the herbs and spices in the pressure cooker is to allow flavor to penetrate the meat as it pressure cooks.
- Putting the ribs under the broiler or on the grill after pressure cooking isn't going to cook the ribs more, it is simply charring on the sauce and giving the meat a little char for flavor.
- You will want to plan on a half rack or full rack per person. Examine the side dishes that you will be serving. If you are having heavy sides then plan for 1/2 rack. If you are simply planning on light sides such as a salad and green beans, then go with a full rack.
Calories: 889kcal | Carbohydrates: 61g | Protein: 56g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1945mg | Potassium: 1123mg | Fiber: 2g | Sugar: 48g | Vitamin A: 474IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 4mg